The Wheat-Free Cook

The Wheat-Free Cook : Gluten-Free Recipes for Everyone

3.3 (39 ratings by Goodreads)
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Description

The Wheat-Free Cook: Gluten-Free Recipes for Everyone is the ultimate cookbook for those with celiac disease and everyone else who has found that they simply feel better when they avoid wheat. Veteran cookbook author Jacqueline Mallorca takes gluten-free cooking into the mainstream by creating delectable recipes that appeal to everyone at the table.

Inspired by her travels in Europe as well as the wine country cuisine of northern California, Mallorca presents approachable recipes for everything from breakfast and quick weeknight suppers to elegant dinner-party fare. Boneless trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pate; rustic seed bread looks and tastes as though it comes from an artisanal bakery; and chestnut and sausage dressing upstages the holiday bird. In addition, Mallorca presents a nutritionally sound, lighter style of baking that results in fabulous cakes and cookies. If you like to eat but without the wheat, The Wheat-Free Cook should be at the top of your shopping list.
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Product details

  • Paperback | 240 pages
  • 187 x 235 x 15mm | 336g
  • William Morrow Cookbooks
  • New York, United States
  • English
  • 0061663409
  • 9780061663406
  • 227,584

Back cover copy

The Wheat-Free Cook is the ultimate cookbook for those with celiac disease and everyone else who has found that they simply feel better when they avoid wheat. Veteran cookbook author Jacqueline Mallorca takes gluten-free cooking into the mainstream by creating delectable recipes that appeal to everyone at the table.

Inspired by her travels in Europe as well as the wine country cuisine of northern California, Mallorca presents approachable recipes for everything from breakfast and quick weeknight suppers to elegant dinner-party fare. Boneless trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pâté; rustic seed bread looks and tastes as though it comes from an artisanal bakery; and chestnut and sausage dressing upstages the holiday bird. In addition, Mallorca presents a nutritionally sound, lighter style of baking that results in fabulous cakes and cookies. If you like to eat but without the wheat, The Wheat-Free Cook should be at the top of your shopping list.
show more

Review quote

I highly recommend this book! -- Peter H.R. Green, author of Celiac Disease: A Hidden Epidemic and Director of the Celiac Disease Center at Columbia University Jackie tackles gluten-free cooking with delicious results. -- Chuck Williams, Founder of Williams-Sonoma "The true merit of The Wheat-Free Cook lies in its accessibility and broad appeal: One can learn how to be a more accommodating cook and how to put xanthan gum to good use. Now that's something for everyone." -- Washington Post "From breakfast to dinner, the veteran food writer . . . draws a delicious road map for people with celiac disease or other digestive problems that exclude gluten from the diet." -- San Francisco Chronicle "Selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007." -- No Source
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About Jacqueline Mallorca

Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog.
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Rating details

39 ratings
3.3 out of 5 stars
5 18% (7)
4 26% (10)
3 31% (12)
2 21% (8)
1 5% (2)
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